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TABLE XVII. Composition of ciders: Analyses of American samples by Bureau of 

 Chemistry, U. 8. Department of Agriculture, 1901, 



a Samples of cider made at Virginia Agricultural Experiment Station; analyses made by Professor 

 Davidson. 



Discussion of these tables is hardly necessary further than to call 

 attention to salient facts relating to the specific gravity, alcohol, and 

 sugar content. The French and German ciders are remarkably alike 

 in regard to specific gravity and the indications are that these ciders 

 are fermented practically dry. The analyses show this to be the case. 

 There are two German samples Nos. 7 and 12 with comparatively 

 high specific gravity, and these show a considerable percentage of 

 sugar still unfermented, in fact a very much larger percentage than is 

 necessary to produce the desired result, namely, to champagnize the 

 cider. The French cider, No. 40, is a champagne cider with a much 

 smaller sugar content. It is a question of the taste of one's customers 

 whether such highly sugared champagne ciders as these two German 

 samples should be made. In the writer's opinion the French sample 

 is better; and it has been definitely proved at Blacksburg that a tine 

 gaseous or champagne cider can be made without the addition of sugar. 

 The French samples are strikingly high in volatile acids, which would 

 indicate the presence of acetic acid. The cellar methods may account 

 for this. 



The two analyses given at the bottom of the table of American sam- 

 ples are ciders made at the experiment station at Blacksburg, Va. 

 Both were prepared from samples of the same must, handled side by 



